Scallop Bisque with Carrots, Celery, Tomatoes, Parsley & Crispy Bacon

Directions

1. Wash all fresh produce and pat dry.
2. Peel and dice the carrots and celery; place them in a bowl. Peel and dice half of a small yellow onion and add it to the bowl.
3. Rinse the parsley, remove the leaves from the stems, and finely chop the leaves. Reserve half of the chopped parsley for serving.
4. Heat a large pot over medium-high heat.
5. Cut the bacon into small pieces and add to the hot pot; cook, stirring occasionally, until the fat renders and the bacon is crispy.
6. Pat the scallops dry, season with salt and pepper, and set aside.
7. Remove the bacon with a slotted spoon and place on a paper-towel-lined plate. Pour off any excess fat if needed, leaving just the drippings in the pot.
8. Add the scallops in a single layer and sear until golden and opaque, about 1½–2 minutes per side. Transfer to the plate with the bacon.
9. Return the pot to medium heat and add the diced vegetables; sauté until softened, about 5–6 minutes.
10. Stir in a little flour and cook for 1 minute to form a light roux.
11. Slowly pour in the broth, stirring constantly until the mixture comes to a simmer and thickens, about 3–4 minutes.
12. Chop the reserved scallops into bite-sized pieces and add them to the pot along with the tomatoes, cream, and spices.
13. Purée the soup with an immersion or regular blender until smooth, then return to the pot and warm through. Stir in the reserved parsley.
14. To serve, spoon the soup into bowls and top with the crispy bacon, scallops, and the remaining parsley.